Pioneer Woman Chicken And Sausage Gumbo

The Pioneer Woman Chicken and Sausage Gumbo Recipe is a hearty, flavorful stew rooted in Southern tradition. With tender chicken, smoky sausage, and a rich roux-based broth, this gumbo is warm, filling, and perfect for cold days or when you’re craving comfort food. Originating in Louisiana, gumbo is often described as a dish where French, African, and Creole flavors meet.

The Pioneer Woman’s version keeps it approachable while preserving its depth of flavor. Serve it with rice, cornbread, or crusty bread for a satisfying family meal.

A Quick Glimpse at Pioneer Woman Chicken and Sausage Gumbo

Gumbo has been a staple of Louisiana cuisine for centuries, combining French roux techniques, West African okra, and Native American filé powder. The Pioneer Woman’s take on chicken and sausage gumbo is straightforward but authentic, using a dark roux as the base, combined with the “holy trinity” of onion, celery, and bell pepper, along with Cajun spices. It’s rich, smoky, and deeply comforting.

Try Other Pioneer Woman Recipes

• Pioneer Woman Burnt Cheesecake
• Pioneer Woman Cajun Chicken Pasta
• Pioneer Woman Yellow Cake with Chocolate Frosting
• Pioneer Woman Banana Pudding
• Pioneer Woman Italian Chicken Noodle Soup

Why This Recipe is Worth Trying

• Authentic Southern flavor – layers of smoky, savory taste.
• One-pot wonder – all cooked in a single Dutch oven.
• Feeds a crowd – hearty portions for family or guests.
• Customizable – adjust spices or add shrimp for variety.
• Comfort food classic – warm, filling, and deeply satisfying.

Essential Ingredients for This Recipe

• Chicken thighs (1 lb, boneless, skinless, cut into chunks)
• Smoked sausage (12 oz, sliced into rounds)
• Vegetable oil (½ cup)
• All-purpose flour (½ cup)
• Onion (1 large, chopped)
• Green bell pepper (1, chopped)
• Celery (2 stalks, chopped)
• Garlic (3 cloves, minced)
• Chicken broth (6 cups)
• Diced tomatoes (1 can, optional)
• Cajun seasoning (2 tbsp)
• Bay leaves (2)
• Salt and black pepper (to taste)
• Cooked white rice (for serving)
• Green onions and parsley (for garnish)

Useful Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Whisk
• Measuring cups and spoons
• Cutting board and sharp knife

Directions to Make Pioneer Woman Chicken and Sausage Gumbo

Step 1: Brown the sausage

In a Dutch oven, cook sausage slices over medium heat until browned. Remove and set aside.

Step 2: Sear the chicken

Season chicken with Cajun spices. In the same pot, sear chicken pieces until golden brown. Remove and set aside with sausage.

Step 3: Make the roux

Add oil and flour to the pot. Stir constantly over medium heat for 15–20 minutes until the roux turns a deep brown color (like chocolate). This step is key to gumbo’s flavor.

Step 4: Add aromatics

Stir in onion, celery, and bell pepper. Cook for 5 minutes until softened. Add garlic and cook another minute.

Step 5: Build the gumbo

Slowly whisk in chicken broth, scraping the bottom of the pot. Add tomatoes (if using), bay leaves, Cajun seasoning, and reserved chicken and sausage. Bring to a simmer.

Step 6: Simmer and thicken

Reduce the heat and simmer uncovered for 45–60 minutes until flavors blend and the gumbo thickens. Stir occasionally.

Step 7: Serve

Remove bay leaves. Serve hot over cooked white rice, garnished with green onions and parsley.

What I Got Wrong (And How I Fixed It)

• Roux too light – didn’t cook long enough; fixed by stirring until dark brown.
• Sauce separated – rushed and didn’t whisk properly; fixed by stirring constantly.
• Too salty – Cajun seasoning and sausage added salt; fixed by tasting before seasoning more.
• Chicken overcooked – simmered too long; fixed by removing when tender, then adding back before serving.

Healthier Ways to Make Pioneer Woman Chicken and Sausage Gumbo

Use less oil in the roux, swap regular sausage for turkey sausage, and load up on extra vegetables like okra, zucchini, or spinach. Low-sodium broth also helps reduce salt.

Ingredient Substitutions for Pioneer Woman Chicken and Sausage Gumbo

• Replace sausage with andouille for an authentic smoky flavor, or kielbasa for a milder taste.
• Use shrimp instead of chicken for a seafood gumbo twist.
• Swap Cajun seasoning with Creole seasoning for a slightly different spice blend.
• Replace flour roux with a gluten-free flour blend for a GF option.

Unexpected Ways to Enjoy Pioneer Woman Chicken and Sausage Gumbo

• As a stew with bread – skip rice and serve with crusty bread.
• In stuffed peppers – fill bell peppers with gumbo and bake.
• As a casserole – bake with rice for a hearty one-pan meal.
• With mashed potatoes – replace rice with creamy potatoes.
• In pot pie form – use as a filling topped with pie crust.

Best Tips for Pioneer Woman Chicken and Sausage Gumbo Success

• Don’t rush the roux – flavor depends on a dark, nutty roux.
• Use good sausage – smoky sausage adds depth to the dish.
• Simmer slowly – allows flavors to meld together.
• Taste as you go – balance seasoning carefully.
• Remove excess grease – skim fat from the top before serving.
• Serve over hot rice – rice balances the richness of gumbo.

Tasty Twists on Pioneer Woman Chicken and Sausage Gumbo

• Seafood gumbo – add shrimp, crab, or crawfish.
• Spicy gumbo – stir in cayenne or hot sauce.
• Okra gumbo – add okra for authenticity and natural thickening.
• Vegetarian gumbo – skip meat and add beans, okra, and mushrooms.
• Smoky gumbo – add chipotle peppers for a smoky kick.

Best Ways to Store Your Pioneer Woman Chicken and Sausage Gumbo

• Refrigerate – store in an airtight container for up to 4 days.
• Freeze – freezes well for up to 3 months.
• Cool completely before storing – prevents condensation.
• Reheat gently – on stovetop over low heat.

Ways to Warm It Up Again

• Stovetop method – simmer gently until heated through.
• Microwave – heat smaller portions in short intervals, stirring often.
• From frozen – thaw overnight in fridge before reheating.

Nutritional Breakdown (per serving, without rice)

• Calories: ~380
• Protein: 28g
• Carbohydrates: 12g
• Fat: 24g
• Fiber: 2g
• Sodium: ~900mg

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FAQs

Where does chicken and sausage gumbo come from?

Chicken and sausage gumbo originates from Louisiana, where Creole and Cajun cuisines blend French, African, and Native American influences. The Pioneer Woman’s version simplifies this traditional dish while keeping the smoky, rich flavors of the classic gumbo.

How do you make a dark roux for gumbo?

A dark roux is made by whisking equal parts flour and oil over medium heat, stirring constantly for 15–20 minutes until the mixture turns a deep brown color, similar to chocolate. This step builds the signature flavor of gumbo.

Can Pioneer Woman Chicken and Sausage Gumbo be made ahead of time?

Yes, gumbo can be prepared a day or two in advance. In fact, the flavors deepen as it sits. Store it in the refrigerator, then reheat gently on the stovetop before serving with fresh rice.

What is the best sausage for gumbo?

Andouille sausage is the traditional choice for gumbo because of its smoky, spicy flavor. If unavailable, kielbasa or another smoked sausage can be used as a substitute.

Wrapping It Up

The Pioneer Woman Chicken and Sausage Gumbo Recipe is a rich, comforting dish that brings the flavors of Louisiana straight to your table. With its smoky sausage, tender chicken, and deep roux-based broth, it’s a recipe that never disappoints.